Baking Course : Artisan and Decorative Breads

Course Content: Bread Making Class – Artisan Bread

1. Understand the entire process in making artisan and decorative breads.
2. Have the knowledge on the type of industrial tools and equipment use.
3. Have the knowledge on the types of ingredients and its properties for use.
4. Have the knowledge of the procedures in mixing and fermenting of dough
5. Have the knowledge of formulation of bread such as the water temperature and type of flours used.
6. Have the knowledge of storage of baked breads.
7. Be able to assemble, prepare, shape and proof dough
8. Be able to prepare and adjust bread percentage for lean and enrich dough.
9. Be able to bake the different types of artisan and decorative bread.
10. Be able to identify and prevent common faults when baking

Learners get to bring home: French Baguette, Focaccia, Ciabatta, Starter Dough for Sourdough, Rustic Country Loaf, Sourdough Bread, Pullman Loaf Poolish Method

Course Training Duration

Total 32 in-class training hours.

Time: (9am – 6pm)

Mode of Training

The training is conducted in classroom, just like in baking school. Each learner will have their own fully equipped station, where they can try their hand at making several recipes.

There will also be a live demonstration, where in-house chefs will be teaching and demonstrating the entire process live.

Certification

Participants who fulfill all requirements will receive a Statement of Attainment (SOA) issued by the SkillsFuture Singapore (SSG).

If you are interested in similar baking courses, check out our Cake Baking & Cookie Baking course.

If you are interested in other Food and Beverage or F&B Industry courses, you can check out our SkillsFuture Food and Beverage Making and Basic F&B Requirement Courses.